Breastfeeding Friendly Cinnamon-Cardamom White Peach Upside-Down Cake
Total time1 hr 25 min
Prep time25 min
Cook time45 min
5.0(20)
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Learn more →Ingredients
8 servings
For the peach topping
- 3 medium white peaches, pitted and sliced into ½-inch wedges
- 3 tbsp unsalted butter
- ⅓ cup packed light brown sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper and grease the parchment.
- 2
Melt 3 tbsp butter in a small saucepan over medium heat. Add the brown sugar, 1/2 tsp Ceylon cinnamon, and 1/4 tsp cardamom and stir until the sugar dissolves and the mixture is smooth and bubbling, about 2 minutes. Pour the caramel evenly into the prepared pan.
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